Fudgy Raspberry Brownies
Ingredients
Macaron Filling
- 1 stick 4 oz unsalted butter (room temperature)
- 2 cups powdered sugar
- 4 tablespoon heavy cream
- 4 tablespoon unsweetened cocoa powder
- 3/4 cup hot chocolate mix Swiss Miss
- 2 teaspoon pure vanilla extract
- 1 pinch salt
Topping
- 1 cup semi sweet chocolate if you can get Hershey's Special Dark chocolate, absolutely use that
- 1 tablespoon vegetable oil
- freeze-dried raspberries totally optional
Raspberry Filling
- Raspberry spread of your choice my favorite brand is Polaner (it's fruit sweetened and SO GOOD)
Instructions
Macaron Shells
- You can use any macaron shells for this recipe. I like to use this recipe: https://michellesmacarons.com/french-macaron-recipe/ It’s even better if you remove 25 grams of the almond flour and replace it with 25 grams of cocoa powder
- Bake the shells and let them cool completely
Make the Filling
- Beat the butter, powdered sugar, and heavy cream until combined
- Add the cocoa powder, hot chocolate mix, vanilla extract, and pinch of salt then turn it up to high speed and beat until very fluffy.
Assemble the Macarons
- Pipe the filling around the outer edge of a macaron shell
- Add a little dollop of the raspberry spread on the inside and sandwich another macaron shell on top.
- Refrigerate until the filling is semi firm
Make the Topping
- Melt the semi-sweet chocolate
- Add 1 tablespoon of the vegetable oil to the semi-sweet chocolate and stir until smooth
Topping the Macarons
- Remove the macarons from the fridge and drizzle the tops with the melted chocolate (if you really want to make them special, top with some crushed freeze-dried raspberries)
- Refrigerate until the topping is no longer melted
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to “mature”
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes